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Milk is available in all homes. But many people are worried about thick cream not setting. In this news, we are going to tell you the indigenous trick of making thick cream on packet milk. Which is also very simple. With this method, about one kilogram of pure ghee can be extracted from just three days’ worth of cream.
Sitamarhi: Nowadays, clumping of thin cream in packaged milk has become a common problem, due to which extracting ghee becomes a difficult and time-consuming task. But Khushboo Devi, a housewife from Bakhri village of Sitamarhi, has told about an indigenous method by which cream can be prepared on milk that is thicker and thicker than roti. He says that by adopting this easy recipe, about one kilo of pure ghee can be extracted from the cream in just three days. This home method is very useful for those who want to make unadulterated ghee at home.
Khushboo Devi tells that making thick cream starts with boiling the milk properly. First of all, filter the milk and put it in a clean vessel and mix half a glass of water in one and a half kilo milk. Due to this the milk does not burn at the bottom and gets heated slowly. While keeping the vessel on the gas, applying a little ghee on its sides will prevent the milk from boiling. If the milk starts getting hot, use the secret trick according to Khushboo Devi. Add some raw rice grains to milk and stir. These small grains help in making the cream heavier and thicker.
boil milk on low flame
When the milk starts boiling, it is important to reduce the flame immediately. When boiled on high flame, the cream curdles thinly, whereas boiling for some time on low flame increases the thickness of the milk and is suitable for thickening the cream. After boiling, the milk should not be covered directly with a lid but should be covered with a sieve. Due to this, steam keeps coming out and water drops do not fall on it. By cooling the milk at room temperature and keeping it in the refrigerator for 4-5 hours, the cream becomes completely dry, flaky and thick.
The method of extracting cream is equally important. After taking out the vessel from the refrigerator, slowly separate the cream from the edges and with the help of a flat spoon, lift the entire layer together. Khushboo Devi tells that the cream extracted in this way is easily stored in the freezer and also gets collected quickly. According to him, with this indigenous trick, a large amount of ghee can be extracted from the cream accumulated daily. However, all claims are based on personal experience, which requires independent verification.
